Sent here by Adam Ragusa, and man am I glad I came!

@BrianLagerstrom

3 жыл бұрын

Thanks for coming! It was so generous of him to post about the channel. What a cool dood.

@arcexoticdragon8576

3 жыл бұрын

Same, I’m glad I came aswell

@oldnc129

3 жыл бұрын

Same

@lepauvrehomme

3 жыл бұрын

@@BrianLagerstrom you’re way better than he is.

@muneebanwer8823

3 жыл бұрын

Me too

Okay Brian, your recipe solved a 55+ year quest. When I was a wee child, the company my dad worked for had a picnic every summer. One of the guys who worked on the shop floor would bring focaccia. I didn't know it was focaccia. It was just this amazingly yummy bread that had a certain chewyness and flavor that as an adult I came to realize was olive oil. I've been craving that taste/chew combo for all these years until this weekend, when I made your focaccia #3. Oh wow. It replicated Tilio Pelosi's picnic bread to the tee. Thank you for solving this life-long quest.

@a_l_e_k_sandra

Жыл бұрын

This is such a heartwarming story. Thank you for sharing!

This is the best home cooking channel on KZread.

@BrianLagerstrom

3 жыл бұрын

Thanks so much!

I was defeated by this a couple of times before I saw another of your videos where you admitted you keep your house at 76 degrees, and that’s when I realized your countertop rise would yield very different results than mine! Letting my rising/proofing happen in the oven with the light on made a HUGE difference, and now I predict many many great focaccias in my future. Thanks for the fantastic (as always) video!

@Jakobos123

2 жыл бұрын

Thank you for pointing that out Faith!

@vocalimpactplays217

2 жыл бұрын

Oh my god...as someone new to bread, I think you just solved the mystery of why I haven't been able to get nearly as much rise as Brian's doughs in videos, even when following recipes/timing exactly. Just looked up bread proofing room temps by type, and most of the sweet spots are somewhere between 77-82°F - the fact that my apartment is normally nearly 10 degrees colder at a constant 67-69 degrees is definitely going to play a part in that (apparently just that difference nearly halves the amount of rise). Going to try oven proofing next time!

@apatterson8128

Жыл бұрын

When my grandmother used to make bread, she’d put the dough in a covered pot, cover it with coats (yes, COATS, 🤷‍♀️) and place it in the “boiler room.” She made it in the winter to warm the house up.

@gary1739

Жыл бұрын

@@vocalimpactplays217 omg. You made my day! I'm following Brian's recipes to the T and have wet dough and a lot less rise! 66- 68F in our house.

@robjohnson8522

Жыл бұрын

I wish I had seen this sooner! I keep my house at 68 in the winter (when I bake the most) and I been going a little insane wondering why nothing ever rises in the time called out!

Also here from Adam! He gave you a shout out in one of those feed post thingies, to answer a question that was asked elsewhere

@BrianLagerstrom

3 жыл бұрын

Ahhh thanks for letting me know. That’s exciting.

@SpecialJay

3 жыл бұрын

@@BrianLagerstrom also also here from Adam. Great video

@devorbacualex

3 жыл бұрын

@@BrianLagerstrom yup, I predict you’ll get a huge bump in subs, maybe hit 100k in a few days.

Hey, I made the 24-hour version. I ate it and it was the best bread I had ever tasted AND I MADE IT! Wow, that was a fantastic experience, thank you.

@BrianLagerstrom

2 жыл бұрын

Sooooo good right?

Did this recipe last night and it is the BEST focaccia I have ever had. Perfect instructions, and another A+ recipe. All the effort and experimentation you put in means we can skip right to amazing results. Thank you!

Hi there Mr.B. I just made the 1st recipe and wow! I put it in a 10" cast iron pan and cooked it for 45 minutes at 400 F and it looks and taste fantastic! Thank you! I love all your recipes and am cooking one every week these days! Keep on youtubing and teaching us... You are the best!

Oh my gosh!! Quick and Dirty came out so much better than I thought!! It was a great family project for a lazy Sunday.

I've probably made this recipe 10 times by now, and it's always amazing (the 24 hour versions). I have friends that bring it up frequently because they just love it. I'm not over it either. Bring in a good bread dip and *cheff's kiss.*

This is the best tasting and simplest focaccia recipe I have ever tried. I’ve made the 24 hour twice. Making the cheese recipe today. Thank you Brian.

Brian is my bread guy. All of the recipes I've tried have worked out. I did use a stand mixer with a dough hook for this as a slight alteration but as usual ... Brian is Money

Hey Brian! Thank you so much for all the amazing content! Love your videos! It's great when you inform the celsius temperatures. Of course it's easy to convert from fahrenheit, but these details that you address show that you really put your heart into it! Thanks again. Cheers from Brazil!

finished the focaccia this morning - it is so good! my husband said 'this is money!' made a couple sandwiches with it for lunch - best turkey sandwich to-date! Thank you for your step by step instructions. I was afraid of the long overnight process, but it worked - really well!

This turned out spectacularly! I went for the 24hr cold ferment version and it is truly stunning. Thank you Brian for sharing such delicious and easy to follow videos!

The 24-hour version has become a staple in our house. Thanks for the recipe. Really simple, and absolutely foolproof!

I've done the artisan bread a few times from your video and it is very very good. I am really excited to do this cast iron focaccia bread. Thank you so much for making your content.

Made this today! Third ever loaf of bread I've made and the first successful one! Made some leak and potaito soup and had it together for dinner, what a way to spend a winter's day! Thank you!

@robjohnson8522

Жыл бұрын

I have made several of Brians breads and I foudn this to be easiest by far! Also the best!

Bread is the fuel for this guys dance moves. Also that cheese sounds really crunchy.

@BrianLagerstrom

3 жыл бұрын

It’s overall just a dream. Cheesy focaccia is too fun.

Late to the party but I just tried 1 and 3. The difference is immediately obvious in the texture and flavour of the bread ( besides cheese awesomeness) Thank you!

Thanks Brian, your recipes are the best! I made this recipe in our 10" cast iron and it turned out awesome. Going to try it in a sheet tray to eat with your falafel.

Thank you for putting both C/F units in the video, so appreciated!!

This has to be the best bread recipe - ever. I return to watch and make this once a month and I share this w anyone who is interested in cooking/baking.

@BrianLagerstrom

3 жыл бұрын

Thanks for trying. That over night setup is honestly probably the best bread I’ve made at home. Ever

@jeresuominen7638

3 жыл бұрын

@@BrianLagerstrom It is near impossible to oversell this recipe/video.

Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Thanks so much.

Brian, I just want you to know that I only use your recipes because they're easy to follow, and my bread turns out flawless EACH time

@marianneleth4957

11 ай бұрын

Ditto!!!!

I've just made the recipe Brian and it was awesome. Thank you for taking the time and explain everything in the easiest way.

Made the second recipe today for the family. Huge hit. Definitely trying more of your recipes. Thanks!

You nailed this one, Brian. I've made focaccia using Brian's 24-hour recipe and I've made additional loaves using several other KZreadrs' recipes and techniques; including using pre-ferment. Brian's 24-hour is my, and my family's, favorite. Even the more complex techniques failed to yield a better tasting, better crumbed focaccia.

I made the 24 hour focaccia yesterday and followed your instructions perfectly. It came out sooo good that I thought it was a fluke, so I decided to make it again today. Lol. Thanks for helping us home cooks step up our game. 😂

Best use of our cast iron skillet to date! I've made the 24 hr version 3 times in 3 weeks. No need for another focaccia recipe any longer! Thank you, Thank you! PS - love to share the food I made with our friends! "so, there's this hot-shot young chef I follow...." Rock on, Bri!

Made the 24hr version and it came out awesome, really does have the consistency of donut and tastes kinda like popcorn! Thought my dough looked a little too wet compared to yours but I just kept with it and it was fine. Was super easy to make definitely beginner baker friendly.

This is the best bread I have seen thus far & can be made into savory as well! Thank You Brian!👌

This is by far my favorite bread to make. Thanks for posting!

This channel is like a mix of everything great about cooking youtube all together. Aspects from all around. Glad to be here. Thanks Adam.

@BrianLagerstrom

3 жыл бұрын

That is such good feedback! Thanks so much for watching!

Wow, this is amazing! Using a cast iron to get that perfect round and high-rise shape never came to my mind. Will try that!

The 24hr one is my families new go to bread making one now. Thanks Bri.

1st time making focaccia, it turned out great. You the man. Thanks for the lesson.

My wife absolutely loved this stuff man. Was never able to get it right just by reading recipes. Thank you 🙂

That slow-mo salting! This should have an explicit content warning! 😂

@BrianLagerstrom

3 жыл бұрын

Oui chef!

Really appreciate you putting the recipe and instructions in the description. I've watched the video a few different times during bread video rabbit holes, but trying it out now. Doing a practice run with the 2 hr version to get a feel then likely try out the 24hr one. Great video, thanks again!

@BrianLagerstrom

3 жыл бұрын

Thanks Bennnn

I've been making these for three weeks now, the office loves the cheesy breads! Thanks!

As always... a triumph of a recipe. Its awesome how the same ingredients can go further with time. Keep killin it!

@BrianLagerstrom

3 жыл бұрын

Thanks for being here homie!

HOLY SCHNIKIES! That was the BEST bread yet! When I lived in Dallas there was a sandwich chain called “Schlotzsky's”. They basically served cold-cut sandwiches that were otherwise nothing special but what made them irresistible was the bread. They used some kind of bread I had never experienced before and it was so delicious! THIS is that bread! WOW! I am going to start to experiment. I have some 5 inch cast iron skillets so I am going to try and made sandwich size loaves. I also already do your sourdough and have starter on the counter and I am going to play with using sourdough starter in this recipe!

I've got this on deck for this weekend. Bri. You're the man with this food love.

All 3 look great, but door #2 is my pick. I absolutely have got to stop watching your videos before bed. Dreaming of foccacia tonight! Thank you Chef!

@gamegoof

5 ай бұрын

You havent lived until you do your folds at 2am

I'm just made your 24 hour focaccia. It is delicious! My dough never formed a smooth ball even after the 2nd strengthening. It didn't rise as much as yours did. My yeast is brand new. I don't know if my kitchen is just cooler and I should have proofed longer. I thought it was going to burn at that temp and with the oil, but it didn't. Thank you for your wonderful recipes and videos. The videos are especially helpful for bread newbies like me!

Thank You Thank You Brian 😊.....perfect instructions & tips again. Yup, wait till the very end. Hoping mine turns out that delicious. Bravo 🔝

Looks delicious, way to go my son. Can’t wait to try this. P.S, Leo is going to teach me how to make your pizza next weekend.

@BrianLagerstrom

3 жыл бұрын

That’s amazing! Can’t wait to hear about it. Maybe we can FaceTime.

@leahr.2620

3 жыл бұрын

You must be Brian's dad, hi 😀

@bmansdad9891

3 жыл бұрын

@@leahr.2620 yes I am.hello,😃

I just made the first version last night and it was amazing ? Can't wait to try the overnight and add fresh garlic !

Wao, the best complete pastrami and rye recipe ever!!! Looove it!

I wish I could take a picture of the final product. Wow. It is amazing. I was worried because the dough did not seem as bubbly and springy as the video. . I added shaved garlic, red pepper flakes, maldon flaked salt and caramelized onions. My family is already asking me to make it again. Great recipe!!

Best focaccia I have made to date, the over night in fridge makes a huge difference. Cast Iron makes the crust nice and crispy. Keep rocking the heavy metal!

Just made this and I came out amazing! I’ll be back for more bread recipes.

I made the two hour one this weekend and it was delicious! Very easy to make too!

Yum!! I loved the little kiss you gave your dough...you’re adorable and a genius! ❤️. I’m making this!!

@BrianLagerstrom

3 жыл бұрын

Awesome I hope you do! Let me know how it goes.

note to people trying this recipe: make sure you don't put this focaccia on the bottom rung of your oven, if that's where your heating element is. I like a crispy crust so I thought I would try it, but the bottom was almost burnt by the time the top looked like it did in this video. I'd say middle of the oven is probably best, after making it a few times. Really delicious recipe, Brian!

Yay! A new channel for me to follow from now on. Thanks, Adam Ragusea! 😊

@BrianLagerstrom

3 жыл бұрын

Thanks AR indeed. Welcome.

Brian thanks for this focaccia recipe, this recipe has been my to go recipe ever since this video uploaded. I made this bread so many times and it gets devoured by my family when it’s hot. It hardly ever lasts longer than a day in our fridge.

@BrianLagerstrom

3 жыл бұрын

So glad to hear it. Honestly one of the best breads I’ve made

Nice to know Ragusea also watches this channel

@juliusnepos6013

3 жыл бұрын

Yeah

@BrianLagerstrom

3 жыл бұрын

AR is a legend. I cant believe he did that.

@yun8996

3 жыл бұрын

@@BrianLagerstrom very well deserved!

@rockypuno5453

3 жыл бұрын

Your squirtle icon is like... way cooler :>

@yun8996

3 жыл бұрын

@@rockypuno5453 some are just born better my friend

Thanks for the heads up, how did I miss all this goodness! Can't wait to try mmmmm!

@BrianLagerstrom

3 жыл бұрын

Thanks for watching!

The timing of this was perfect! I was almost about to send in a request for a good focaccia :D

I see no need to make anybody else's focaccia recipe, this was the bomb! (Overnight version)I mixed some whole wheat in with mine and waited until after the autolyse to add the oil. Best toasty bottom of any focaccia ever!

I haven't gotten around to making the 24hr version cause the 2hr one is so easy and awesome. I've made it for three family gatherings so far and everyone has really loved it. My go to bread for sure!

@taakotuesday

Жыл бұрын

I think the 24 hour version is only slightly better. Flavor's like 5% better and texture is like 10-15% better. I've found that the 24 hour one is really nice for having people over, because you can do all the mixing a day before, and it only needs to proof on the day of.

i love focaccia, can't wait to try these

Just found your channel, and I’m really loving your videos! You keep things fun but also consistent and easy to follow which is hard to find with recipes these days. Thanks for the good food friend!

@BrianLagerstrom

3 жыл бұрын

Thanks for being here!

Made the quick version last night. Really really good.

Love the little happy food dance! Looks delicious. Can’t wait to try it myself;)

Thank you for this recipe. I've made several batches and they keep getting better. My favorite so far: caramelized onion and garlic with chopped rosemary. Keep up the great suggestions, ideas, content and recipes!!

@BrianLagerstrom

2 жыл бұрын

Wow. Sounds amazing

@robjohnson8522

Жыл бұрын

Do you mix it in or leave it on the top?

@n.i.carpenter8239

Жыл бұрын

@@robjohnson8522 the rosemary i mix in, the rest I put on top and poke it down, let it rest 45ish, then salt and bake

Hey, just want to say, thanks for this amazing recipe. Followed your instructions as closely as I could and it turned out amazing. (Followed the recipe for the second version with the autolyse etc etc). There were just two variations for me: I only had all purpose flour on hand, & I used a 6 inch cast iron skillet because that’s what I have, so baked it for a total of 14 minutes. Sooo good. Also, this would be fun to make with kids. :)

half past ten at night over here in Scotland, after a hard day in garden, pop this on, I've now got th e missus and the cat wanting me to get into the kitchen to start doing this! Cheers!! No, really this looks finest kind!

@BrianLagerstrom

3 жыл бұрын

And the cat! Haha. Love it

Yuuuummmyy! I need this bread in my life. I make lovely focaccia but I’ve never thought to put cheese inside it! 🤤

Just made the 24-hour version - ohhh my, so tasty! Delicious sweetness from the browned crust, and the dough's salty enough without sprinkling extra (to my taste). My oven's a little underpowered so the base hadn't browned much. A couple of minutes on the hob soon fixed that though. I can't walk through the kitchen without grabbing a piece!

Another recipe to try this weekend! Thanks Bri!

@BrianLagerstrom

3 жыл бұрын

Let me know how it works for you! I was really stoked on this one

Yay!!! Thank you so much! Looks amazing 🤩 I love your videos

@BrianLagerstrom

3 жыл бұрын

Thanks so much for watching!

I just made this and it turned out perfect and so delicious! My first time making bread and I’m so proud! lol.

@BrianLagerstrom

3 жыл бұрын

That’s awesome thanks for giving it a try!

I was thinking of Union Loafers the entire time I was watching this. Their cheesy focaccia...🤤 I’m excited to try this one.

I just baked a loaf..amazing timing. WIll try this as well

Just made the 2 hour version... Didn't do a greeeaaat job but not bad for my first try! Looking forward to getting better at it!

Tried this recipe and besides my cast iron not being perfect 😏 it worked brilliantly. Awesome same day but better overnight xxx ty

As someone with zero baking skills this is going to be the first bread I've ever made, wish me luck!

Absolutely loved the dough for pan pizza, today I'm making the 24 hr focaccia. I'm using 1 1/2 recipe to accommodate baking in a sheet pan. My cast iron pan isn't large enough to serve 6 eaters.

Definitely trying this soon. Very nicely done. Thank you.

@BrianLagerstrom

3 жыл бұрын

Thanks! Hope you enjoy

I used this dough as the base for a pan pizza and let me tell you I absolutely recommend it

Came out great! Thanks so much!

Love your videos, Brian. Thank you.

@BrianLagerstrom

3 жыл бұрын

Thanks a lot for watching them joe.

Adam Ragusea sent me here. Looks perfect for my square-shaped Cast Iron! Will definitely try this out!

Lookks delicious and a lot simpler than other recipes I’ve seen. I will make this ASAP

@BrianLagerstrom

3 жыл бұрын

Hope you enjoy

Awesome video and CLEAR instructions.. Thank you very much! I made the 2. version today and it's some of the best bread I've ever baked :)

@BrianLagerstrom

3 жыл бұрын

Love to hear that. Glad it turned out!

@jonaseneandlala

3 жыл бұрын

@@BrianLagerstrom making it again tomorrow for my girl tomorrow. She’s excited! I’m not sure about the flower quality. In Denmark we don’t have those AP/baking-flower variants. The ordinary stuff is like 10,5% protein. What would you recommend?

I watched this based on Adam Ragusea's recommendation and it was well worth it!!

@BrianLagerstrom

3 жыл бұрын

Ah thanks. Appreciate that (and Ragusea for the shout out!)

I made the 2 hour focaccia (and added some cherry tomatoes and rosemary while baking) and it was amazing! Though it was 20-22 minutes for me

I recently became obsessed with cooking in cast iron. Gotta make this! Reminds me of King Arthur’s skillet pizza. If you haven’t made that yet, you need to! One of the best pizzas I’ve ever made.

@BrianLagerstrom

3 жыл бұрын

I’ll check it out.

✨autolyse✨word of the week.

Hey, awesome channel you have here! I love some of the recipes you've demonstrated so far, and can't wait to try some out for myself.

@BrianLagerstrom

3 жыл бұрын

Thank you so much 👍

I made the 24h-version today and it is awesome! Your channel is really outstanding, it is so much fun to watch and I learned so much! Wish you continued huge successes and good luck! Best wishes from Germany!

@BrianLagerstrom

3 жыл бұрын

Thanks for watching Marc. Glad the recipes are workin for you.

This food looks absolutely delicious healthy and flavorfulThis food looks absolutely delicious healthy and flavorful

Hey Bri, I just made this (the 24 hour one) and it was AMAZING! So crispy on top and bottom and fluffy in the middle. So damn good. Thanks for the vid!

Love your content! You got yourself a new subscriber here from the Philippines 🇵🇭

@BrianLagerstrom

3 жыл бұрын

Welcome aboard! Thanks!

Thanks for the guide! It would be nice to have the "wait times" as captions like you do for the ingredients 😊

@BrianLagerstrom

3 жыл бұрын

Noted thanks

Aaaaaaannnnnddd another killer video!!! Keep err up brother, fantastic!

@BrianLagerstrom

3 жыл бұрын

Thanks so much Conrad!

Tried this today - baked for 30mins at 200C in a 10 inch cast iron with a little bit of brine (1 tbsp water, 1 tbsp oil, 1/2 TSP salt) on the top. The crust was delicate and crisp, and the crumb was moist and fine, more like a sponge than the open texture I prefer in a focaccia. Will need to find a better baking vessel next time!